Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

MENDELNET 2013Cachectic chickens were too much steamed in steam baths and on the other hand skin damage andbreast meat damage occurred in large broilers in plucking.A classification carcass into quality grade is an indicator that is influenced by many factors. Theimportant factor is the level of breeding and fattening technology. Furthermore season whenbroilers are fattened, body weight and method of catching may affect the inclusion carcasses intoquality grades. Tab. 2 shows the results of the effect of the catching methods on classification ofcarcasses into quality grades, regardless of the month, when broilers were fattened.Tab. 2 Effect of catching methods on classification carcasses into quality gradesQuality gradeMechanical catching Hand catchingAverage ± SE Average ± SE1. category 94.8 ± 0.11 a 94.0 ± 0.34 b2. category 0.67 ± 0.094 a 1.04 ± 0.183 b3. category 4.57 ± 0.033 a 4.96 ± 0.196 bOn average, 94.8% of the broilers caught by hand were included into the first quality grade. Thestandard error was 0.11. For mechanical catching 94% of the broilers were included into the firstquality grade. The standard error was 0.34. Statistically significant difference in classification intothe first quality grade for hand and mechanical catching was found (P